Name: Candy Cane Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: Cooking spray; 3/4 cup (90 g) all-purpose flour, plus more for dusting; 3 tbsp cornstarch; 1/2 tsp baking powder; 1/2 tsp kosher salt; 9 large egg whites; 1/2 tsp cream of tartar; 1 cup (200 g) granulated sugar; 1 tsp peppermint extract; 2 drops (or more) red gel food coloring; 2 1/2 cups (283 g) confectioners’ sugar; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 (8-oz) package cream cheese, softened; 1/4 tsp kosher salt; 1 small drop red gel food coloring; 1/2 cup crushed candy canes; 2 piping bags; 2 (5/8” to 1/2″) round tips

Ingredients

Cooking spray

3/4 cup (90 g) all-purpose flour, plus more for dusting

3 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp kosher salt

9 large egg whites

1/2 tsp cream of tartar

1 cup (200 g) granulated sugar

1 tsp peppermint extract

2 drops (or more) red gel food coloring

2 1/2 cups (283 g) confectioners’ sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 (8-oz) package cream cheese, softened

1/4 tsp kosher salt

1 small drop red gel food coloring

1/2 cup crushed candy canes

2 piping bags

2 round tips (5/8” to 1/2”)

Instructions

Step 1: Arrange a rack in the lower third of the oven and preheat to 350°F. Grease an 18″ x 13″ baking sheet with cooking spray and line the bottom with parchment paper.

Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 3: In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until they begin to thicken. Slowly add granulated sugar, then increase speed to high and beat until glossy stiff peaks form. Beat in peppermint extract.

Step 4: Gently fold the dry ingredients into the egg white mixture with a rubber spatula until just combined.

Step 5: Transfer a little more than half of the batter to a medium bowl (about 350 g for red batter, 250 g for white). Add red gel food coloring to the medium bowl and fold gently, adding more color as needed until you reach the desired shade.

Step 6: Divide batters between two piping bags fitted with round tips. Starting in a corner, diagonally pipe white lines with 1″ spacing on the baking sheet. Fill the spaces between white lines with red batter, holding the tip just above the surface and turning it up at the end of each line to prevent dripping.

Step 7: Bake the cake for 12 to 15 minutes, until it pulls away slightly from the pan sides and springs back when pressed gently in the center. Let cool for 5 minutes.

Step 8: Lightly dust a clean kitchen towel with flour. Turn the warm cake onto the towel, peel away the parchment, and carefully roll the cake up tightly from a short end. Let it cool completely, about 1 hour.

Step 9: Meanwhile, make the frosting by beating confectioners’ sugar, butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then beat until combined. Add a small drop of red gel food coloring and beat until light pink. Fold in the crushed candy canes gently.

Step 10: Unroll the cooled cake and remove the towel. Spread the frosting evenly over the cake and then gently re-roll it into a spiral. Use a pastry brush to dust off any excess flour.

Tips & Variations

For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the frosting.

Use clear piping bags to better see the batter colors and achieve even stripes.

Substitute crushed candy canes with finely chopped peppermint candies or white chocolate chips for a different texture.

Make sure the cream cheese and butter for the frosting are fully softened to avoid lumps.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the filled cake up to one day in advance. Keep it wrapped and refrigerated to maintain freshness.

What if I don’t have cream of tartar?

Cream of tartar stabilizes the egg whites but can be omitted if unavailable. Alternatively, you can use an equal amount of lemon juice or white vinegar as a substitute.